Pork and pumpkin stew | Rich autumn flavor
(0)
70 min
Under an hour
Sezamo
O tocană tradițională românească de toamnă, gătită lent la ceaun: bucăți fragede de pulpă de porc rumenite și înăbușite într-un sos catifelat de roșii și cimbru, completate perfect de dulceața cuburilor de dovleac plăcintar. Un preparat reconfortant și plin de savoare de casă.
Ingredients
Preparation method
Preparing the meat and vegetables
Rinse the pork, pat it dry thoroughly with paper towels, and cut it into bite-sized 3-4 cm cubes. Peel and finely chop the onion, dice the kapia pepper, and crush or thinly slice the garlic cloves.
Peel and deseed the butternut squash, then cut the flesh into generous cubes of about 3 cm so they keep a pleasant texture during cooking.
Browning and simmering the stew
Heat the sunflower oil in a deep cast-iron pot or Dutch oven over medium-high heat. Add the diced pork leg and brown on all sides for 8-10 minutes, until a delicious golden crust forms.
Chef's tip
Choose a butternut squash with dense, flavorful, deep orange flesh. During cooking, some of the squash's starch melts into the sauce, giving it a natural silkiness without the need for flour.
For a smoky flavor typical of traditional autumn cuisine, you can add a few thin slices of smoked meat along with the pork during browning.
25 min
Under an hour
